Your First Gallon of Hard Cider

Making hard cider is the gateway project for a lot of home fermenters, and for good reason: the yeast does almost all the work. Check the label on your juice — anything with potassium sorbate or sodium benzoate won't ferment.

Equipment

A one-gallon fermenting kit covers the jug, airlock and stopper. A hydrometer is optional but lets you know exactly when fermentation is finished and how strong your cider ended up.

Method

1. Sanitize everything that will touch the juice. This is the single most important step.
2. Pour off a cup of juice to leave headspace. Take a hydrometer reading if you have one (expect around 1.050).
3. Add the yeast nutrient and sprinkle in the yeast. Cap and shake for a minute.
4. Fit the airlock and park the jug somewhere dark at 60–70°F (15–21°C).
5. Bubbling starts in a day or two and slows over 2–3 weeks. When the airlock has been quiet for several days and readings hold steady near 1.000, it's done.
6. Siphon into clean swing-top bottles, leaving the sediment behind.

Want bubbles?

Add 1/2 tsp of sugar per 16 oz bottle before capping and leave the bottles at room temperature for 1–2 weeks, then refrigerate. Don't overdo the sugar — too much can over-carbonate.